Slide 1 Of Great Gatherings: Backyard Fiesta

Bright colors. Bold tastes. And, oh, those Ginger-Lime Margaritas! When “entertainologist” Lulu Powers puts together a Mexican-themed party, she delivers conviviality from the joyful tablescape to the flavorful cuisine.

Avoiding cultural clichés, her table is a sombrero-free zone that pays tribute to the way “Mexican culture breathes exuberance into every element of life,” Lulu explains. “A fiesta is about incorporating color and unexpected casual things, not pristine appointments,” she says. That is especially true in summer.

The brightly colored table she designed complements the bright flavors of the menu she developed—the margaritas, Smoked Gouda and Caramelized Onion Quesadillas, sizzling Mexican Steak Salad, and Tres Leche Cake. She draped the table with a fringed linen tablecloth of coral, yellow, turquoise, and ecru. Dark wood service plates match the tone of the outdoor wicker furniture, setting off Lulu’s turquoise-rimmed salad and dinner plates. A mix of sparkling margarita glasses ranges in style from clear modern forms to textured glass, contrasting nicely with water glasses that are embellished with patterns of gold stripes and chevrons. Fun touches include inexpensive cotton-and-bead bracelets repurposed to cinch white linen napkins with embroidered monograms.

“Instead of striving for a perfect, formal table, it’s easier to take a naturally casual event and give it a little bit of sophistication,” says Lulu. “A fiesta stimulates all senses with vibrancy, music, and wonderful spices. It’s perfect for the laid-back attitude of summer.”

The preppy monogram gets a salsa lesson from Nantucket Monogram[17], kicking up its spirited heels in bright colors. Casual bracelets Lulu found at a discount store serve as napkin rings that guests can wear home.

Choose a margarita glass that has charisma, like this vintage turquoise glass with a twisted stem and textured bowl that catches candlelight. It contrasts nicely with a gold-striped old-fashioned glass from C. Wonder[24].

Allow guests to set the flavor thermostat themselves. Tabasco sauce in miniature bottles delivers extra heat to the quesadillas and salad. Lulu turned a sterling silver wine coaster into a tray for the diminutive bottles nestled in fragrant fresh oregano.

Lulu chose Smoked Gouda and Caramelized Onion Quesadillas for a robust appetizer. She brushed flour tortillas with butter, baked them to achieve their golden crust, then garnished with chopped jalapeños for color and taste.

Smoked Gouda Quesadillas
Mexican Crema is close to crème fraîche in texture and flavor. Crème fraîche can be substituted or you can make your own Mexican Crema by combining 1/2 cup sour cream and 1/2 cup whipping cream.

To make Caramelized Onions, in large skillet melt 1 tablespoon butter and olive oil over medium-low heat. Add onion. Cook, covered, 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes or until golden. Remove from heat. Stir in balsamic vinegar, port, and bottled hot pepper sauce. Set aside.

To make Chipotle Crema, in small bowl stir together Mexican Crema, chipotle peppers, honey, and salt; set aside.

To assemble Quesadillas, spoon 1/2 cup caramelized onions over one half of each tortilla. Top with 2 tablespoons Chipotle Crema and sprinkle with 1/2 cup cheese. Fold over unfilled side to make quesadillas.

In very large skillet melt 2 tablespoons butter over medium-high heat. Cook quesadillas, two at a time, 6 minutes or until browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in 200°F oven while cooking remaining quesadilla. Cut each quesadilla in 3 wedges. Garnish with minced jalapeño and grilled green onions, if desired. Serve with remaining Chipotle Crema. Makes 9 servings.

*Tip:
Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Mexican-style sweet chocolate is sold usually sold in tablets. Some brands, such as Nestle’s, might be found in your local grocery store; but you may need to go to a Mexican grocery store. In the winter, mix the tablets with just-boiling water for a rich chocolate drink.

To make Cake, preheat oven to 350°F. Coat 13x9x2-inch baking pan generously with nonstick cooking spray; set aside. In large mixing bowl combine cake mix, pudding mix, whole milk, oil, eggs, cinnamon, vanilla bean paste, and salt. Beat with electric mixer on low speed 2 minutes. Stop mixer and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides and bottom of bowl (batter will be thick). Pour batter into prepared pan. Bake 30 to 34 minutes until golden brown. Remove from oven and cool 2 hours on wire rack in pan. After cake has cooled, poke holes all over top of cake with fork or long skewer, making as many holes as possible.

To make Milk Syrup, in medium bowl whisk together the whipping cream, evaporated milk, sweetened condensed milk, vanilla, kosher salt and rum. Remove and reserve 1/2 cup of milk mixture. Cover; chill until ready to serve. Spoon remaining milk syrup mixture over top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It will eventually all soak in. Cover cake loosely with plastic wrap and chill at least 2 hours or up to 24 hours. Just before serving, spoon over reserved milk syrup mixture. Top each serving with sliced strawberry, if desired, and serve with Mexican Whipped Cream. Makes 12 servings.

In large mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add brown sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks, lemon peel, and vanilla until combined. Beat in as much flour mixture as you can with mixer. Stir in remaining flour mixture.

Shape dough into 3/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Lightly press tip of your thumb into center of each ball. Fill centers with about 1/4 teaspoon blueberry preserves. Bake about 10 minutes or until edges are set and bottoms are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to wire rack; cool completely. Top cookies with fresh blueberries, if desired. Makes 50 cookies.